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Author Notes:When stone fruit is perfectly in season, why cook it? Add creamy burrata, some peppery arugula and crispy, salty pancetta, and then pile the whole mess on top of a piece of sourdough toasted in the pancetta grease. Hit with a drizzle of olive oil and some flaky sea salt and fresh cracked pepper, and you're in stone fruit heaven. —Allie

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Serves 2

4
ounces fresh burrata

2
thick slices of sourdough bread

1/4
cup diced pancetta

1
peach, plum, or nectarine (or any equivalent combo of stonefruit)

1
handful cherries, pitted and cut in half

2
handfuls arugula

flaky sea salt

fresh ground black pepper

extra virgin olive oil

In a skillet over medium high heat, cook the pancetta until crispy. Transfer to paper towels to drain.

Pour out most of the rendered grease but leave a little in the bottom of the pan. In the skillet, toast the sliced bread in the pancetta fat for a few minutes on each side, until golden.

To assemble: pile arugula on top of the hot toast slices so it can start to wilt a little bit. Top each with 1/2 of the burrata. Sprinkle with sea salt and black pepper, then divide the fruit and the pancetta evenly atop each slice. Drizzle a little olive oil over the top, if desired.